Light and Chunky Mushroom Soup
Easy, low cost, quick mushroom soup, no-cream
Servings 4 servings
Calories 50kcal
Ingredients
- 250 grams mushroom chopped
- 4 celery sticks chopped
- 1 carrot diced
- 1 potato small, chopped
- 1 tablespoon flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion small, chopped
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon thyme
- ½ teaspoon lemon's juice
- 1 litre water or stock of choice vegetable, meat or chicken
Instructions
- Heat the pot slightly and add the butter and the olive oil.
- Whem butter is melted add the chopped onions and minced garlic. Sauté until translucent.
- Add a tablespoon of flour. Mix until you can smell the flour.
- Then add the chopped vegetables. Mix until they leave out their water and start changing color.
- Add the water. Instead of water you can use stock of your choice vegetable, chicken or meat. If not available you can add buollions of these. Plain water will also do.
- Add all the spices, including the lemon juice.
- Cook over medium heat until vegetables are soft and ready to serve.